Preparation

Mix rosemary, half of garlic, and 2 tablespoons oil in a small bowl; rub over flesh side of chicken. Cover; chill 1–12 hours.

Place a rack in lower third of oven; preheat to 400°F. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.

Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165°F, 20–25 minutes. Transfer chicken, skin side up, to a plate.